Microwave Christmas pudding ... adapted from Marguerite Patten's recipe
Ingredients (serves 4-6)
50g Butter
50g plain flour
Half a teaspoon of mixed spice
75g white breadcrumbs
100g soft dark brown sugar
150g sultanas
75g Raisins
25g Currants
50g Dates
50g Cherries
125g currants
25g coarsely chopped peel
50g grated carrot
grated rind and juice of half lemon
2 eggs
2 tablespoon treacle
1 tablespoon golden syrup
50ml Orange Juice
(But I used dried mixed fruit instead of the separate fruits, and no grated rind: too lazy.)
Method:
Sieve all the dry ingredients together and mix well. Stir in all remaining ingredients until completely mixed. Lightly grease a half litre (1 pint) pudding basin and fill with the mixture. Cover with cling film and make a slit in the top to allow steam to escape. Cook on microwave high for 10 minutes. Allow to stand for 10 minutes after cooking. Sprinkle with brandy and serve. (Or cook on medium for 10 minutes, let stand for 10 minutes and then cook again for 10 minutes.)
If made in advance, reheat for 2 - 3 minutes on medium.
The shortcut -which can be made on the day or up to 10 months in advance...
Ingredients
10 oz good mincemeat - if you're organised you can make your own, if not use a good quality make (I use Marks and Spencers).
8 oz brown sugar (molasses style)
8 oz self-raising flour.
3 well-beaten eggs
5 oz marmalade (the fine shred is best)
1 oz glace cherries
4 tbs whisky
4 oz frozen butter which is grated or chopped to fine pieces.
1. Line a pudding basin (2 pt size)with greaseproof paper.
10 oz good mincemeat - if you're organised you can make your own, if not use a good quality make (I use Marks and Spencers).
8 oz brown sugar (molasses style)
8 oz self-raising flour.
3 well-beaten eggs
5 oz marmalade (the fine shred is best)
1 oz glace cherries
4 tbs whisky
4 oz frozen butter which is grated or chopped to fine pieces.
1. Line a pudding basin (2 pt size)with greaseproof paper.
2. Thoroughly mix all the ingredients together in a bowl.
3. Spoon the mixture into the greased bowl and cover it with greaseproof paper.
4. Put bowl on plate and cook in microwave on medium power for 20 - 25 minutes.
5. Test it with a skewer of knife - if it is 'done' the skewer will come out clean.
6. Leave to 'rest' for 5 minutes.
7. Carefully turn on to serving plate and decorate with cream and holly.
8. You can serve with other things like Brandy Butter, Rum Sauce, Custard or whatever you prefer.
3. Spoon the mixture into the greased bowl and cover it with greaseproof paper.
4. Put bowl on plate and cook in microwave on medium power for 20 - 25 minutes.
5. Test it with a skewer of knife - if it is 'done' the skewer will come out clean.
6. Leave to 'rest' for 5 minutes.
7. Carefully turn on to serving plate and decorate with cream and holly.
8. You can serve with other things like Brandy Butter, Rum Sauce, Custard or whatever you prefer.
Or the SLOW COOKER version:
Ingredients
2 oz plain flour, pinch of salt, 2 tsp mixed spice, 4 oz currants, 4 oz sultanas, 4 oz raisins, 4 mixed chopped peel, 4 oz shredded suet, 4 softbrown sugar, 4 oz fine white breadcrumbs, 2 oz chopped blanched almonds, grated rind of 1 lemon, 2 eggs beaten, 2 tbsp black treacle, 1 tbsp brandy, a little stoutale or milk for mixing
2 oz plain flour, pinch of salt, 2 tsp mixed spice, 4 oz currants, 4 oz sultanas, 4 oz raisins, 4 mixed chopped peel, 4 oz shredded suet, 4 softbrown sugar, 4 oz fine white breadcrumbs, 2 oz chopped blanched almonds, grated rind of 1 lemon, 2 eggs beaten, 2 tbsp black treacle, 1 tbsp brandy, a little stoutale or milk for mixing
Method
sieve together the flour,salt and spice,add all the dry ingredients and stir well. Add the eggs,treacle and brandy
with sufficient liquid to make a soft clinging mixture.
(NB. if the pudding basins are metal or foil, they should be lined with greaseproof paper to prevent the acid in the fruit attaking the metal surface during storage)
divide mixture between the greased containers, leaving about half an inch headspace,cover with a double thickness of greaseproof paper or foil.
pe-heat the slow cooker on high for 15 mins. Stand the container in the slow cooker and then pour a pint of boiling water around it, cook on high,then low, or high continuously. cool the pudding and cover with fresh greaseproof paper or foil for storage.
HIGH for 1 hour,then LOW for12 hours
or
HIGH for 7 hours
TO REHEAT, pre-heat the slow cooker on high for 15 mins,stand container in the cooker then pour hot water around it,
heat on HIGH for 3 hours.
A 3pt/1.8l pudding basin sized pudding needs cooking for 10 hours and a further 2 hours on the day.
with sufficient liquid to make a soft clinging mixture.
(NB. if the pudding basins are metal or foil, they should be lined with greaseproof paper to prevent the acid in the fruit attaking the metal surface during storage)
divide mixture between the greased containers, leaving about half an inch headspace,cover with a double thickness of greaseproof paper or foil.
pe-heat the slow cooker on high for 15 mins. Stand the container in the slow cooker and then pour a pint of boiling water around it, cook on high,then low, or high continuously. cool the pudding and cover with fresh greaseproof paper or foil for storage.
HIGH for 1 hour,then LOW for12 hours
or
HIGH for 7 hours
TO REHEAT, pre-heat the slow cooker on high for 15 mins,stand container in the cooker then pour hot water around it,
heat on HIGH for 3 hours.
A 3pt/1.8l pudding basin sized pudding needs cooking for 10 hours and a further 2 hours on the day.
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